I have a mustard green jungle this year. The warmer than normal temperatures have made for a bumper crop. I have two 50' rows that could feed the whole town. I also have two rows of Swiss Chard.

I could eat greens every night. Is anyone else growing any this year?

I have both of those plus collard greens and red leaf lettuce. However, an aphid infestation may be their demise. I think I need a freeze to save them. BTW, I love to substitute the mustard greens for lettuce on sandwiches.

The aphids are bad this year and the grasshoppers are to. I agree, we need a good 25 degree night or two. I still have one Jalapeno plant with peppers on it. Where's winter?

I need to get a motor for my tiller to get the ground going.

You guys with the aphids, try cutting back on the nitrogen.

The hoppers have made my Swiss chard look like Swiss cheese.

Try dipel dust.

Honestly at this point my jalepeno's are turning red... it's time for them. My habenero's are still turning orange... their time is now. My ghost peppers still need a week or two to develop... so I hope the freeze waits a few weeks.

That said, I'm about to get my onion bulbs ready to plant. I need more onions this coming year, and onion planting season is a coming soon

Yeah. I picked about two gallons of assorted peppers today. Gonna can them this weeked. I picked jalapenos, serranos, habaneros, cayenne and ghost peppers. i'm finally ready for winter.

I've lived in NE Texas my whole life and have never had mustard green.

Can ya buy them at the store? How do ya cook them?

I'm not certain that I have ever seen them at the store. We have always grown them. You cook them like any other type of greens. If you eat them raw in a salad or on a sanwich, they have a bite to them and taste a bit like horse radish.

Wish I lived closer would love to have some greens.You can actually par boil and freeze greens also, instead of cooking them down all the way to eat then.I didn't plant a fall garden I turned the goats in on my garden during Labor day and will take them out in February.

Mustard Greens can normally be found at Brookshires but they are expensive these days.

I like to cook mine Italian style these days. I saute a little onion and garlic in oil and wilt the greens in it and cook them for 30 or so minutes on low heat with the lid on. Shake a little Tony's on them. Delicious.

I still do like them wilted in bacon fat too.

I have mustards and turnips. It takes a bushel of mustards to make a pint. I make up about several meals and freeze them. I use ham hocks for my stock.

We are making 100# of breakfast sausage this afternoon but after that I'm fixing fried pork chops, mustard greens and fresh frozen speckled butter beans and a pan of cornbread. I am going to use leftover ham rind for the greens. I can't wait.